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Melting butter, chocolate, etc.

Dissolving gelatin

Preparing yogurt

Thickening sauces containing only egg yolk and butter

Warming small quantities of liquid

Keeping food warm that sticks easily

Cooking rice

Warming liquid and semi-solid foods

Thickening sauces, e.g. Hollandaise

Making porridge

Preparing omelettes, lightly fried eggs

Steaming fruit

Thawing frozen foods

Steaming vegetables, fish

Cooking pasta, pulses

Cooking grains

Boiling and continuing to cook large quantities of food

Gently frying fish, cutlets, sausages, fried eggs, etc. (without

overheating the fat)

Frying pancakes, etc.

Boiling large quantities of water

Bringing food to a boil

These settings, which are based on approx. 4 normal-sized servings, should only be taken

as a guide. With deep pans, larger quantities or when cooking without a lid, a higher setting

is required. For smaller quantities, select a lower setting.

Power setting ranges

Setting range

1-2

1-3

3–5

4–6

8–9

9–11

11–12